Twice-Baked Potatoes - cooking recipe

Ingredients

4 Tbsp. whipping or sour cream
4 baking potatoes
4 Tbsp. butter
2 eggs
3/4 c. shredded Cheddar or Monterey Jack cheese

Preparation

Rinse and scrub potatoes; pat dry.
Prick a few times with fork and bake at 375\u00b0 for
1 hour or until soft.
Cut thin slice off top of each potato and carefully scoop out pulp.
Place pulp in mixing bowl.
Separate eggs; add yolks to pulp.
Blend until smooth.
Add butter and cream; season to taste with salt and pepper.
Beat egg whites until stiff peaks form.
Fold into pulp mixture.
Fill shells with mixture. Sprinkle with cheese and bake at 375\u00b0 for 15 minutes.
Top as desired with green onions, chives, parsley, bell pepper or mushrooms or include in mixture.